Ingredients
Peanut Butter Filling
- ½ cup peanut butter
- 1 teaspoon vanilla extract
- ⅓ cup almond flour
- 3 tablespoons coconut sugar
White Chocolate Shell
- 3 (2.8 oz) Lily’s White Chocolate Bars
- 3 tablespoons coconut oil
Instructions
- Prepare Peanut Butter Mixture: In a small bowl, mix together peanut butter, vanilla extract, almond flour, and coconut sugar until well combined. The resulting mixture should be thick and resemble peanut butter in texture. Set aside.
- Melt White Chocolate: Chop the Lily’s white chocolate bars and place them along with coconut oil in a double boiler. This can be done by setting a heatproof bowl over a pot of simmering water. Stir continuously until the chocolate melts; it might be thick and slightly grainy, but this is normal.
- Coat Muffin Liners: Line a muffin pan with paper liners. Spoon some melted white chocolate into each liner to cover the bottom layer thinly.
- Form Peanut Butter Centers: Scoop about a tablespoon of the peanut butter mixture and roll it between your hands into a ball. Flatten it slightly to create a disc shape, then place it into each muffin liner on top of the white chocolate base.
- Cover with Chocolate: Pour the remaining melted white chocolate over the peanut butter layer to fully cover it. Repeat for all muffin liners.
- Chill and Set: Place the muffin pan in the refrigerator and chill for at least 30 minutes until the white chocolate sets completely. Once firm, peel off the muffin liners and enjoy your white chocolate Reese’s cups.
Notes
- Using almond flour keeps this recipe gluten-free.
- The white chocolate may appear slightly thick and grainy when melted; this is normal.
- Make sure the peanut butter mixture is firm enough to hold shape when rolled.
- You can store the finished cups in an airtight container in the refrigerator for up to a week.
- This recipe yields 12 cups perfect for a sweet snack or party treat.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
